This Gingerbread Crème Brûlée takes the timeless elegance of French dessert and infuses it with the heartwarming spices of gingerbread. With its velvety custard, crackling caramelized sugar crust, and holiday-inspired blend of cinnamon, ginger, and nutmeg, this recipe is perfect for cozy winter evenings or dazzling holiday parties. A treat as sophisticated as it is comforting, this dessert is a delightful way to bring festive cheer to your table.
Ingredients
| Ingredient | Weight (Imperial) | Weight (Grams) |
|---|---|---|
| Heavy Cream | 2 cups | 480 g |
| Whole Milk | 1 cup | 240 g |
| Egg Yolks | 6 large | – |
| Granulated Sugar (for custard) | ½ cup | 100 g |
| Dark Brown Sugar | 2 tbsp | 30 g |
| Ground Cinnamon | 1 tsp | 2.5 g |
| Ground Ginger | ½ tsp | 1.25 g |
| Ground Nutmeg | ¼ tsp | 0.6 g |
| Pure Vanilla Extract | 1 tsp | 5 ml |
| Granulated Sugar (for topping) | 3 tbsp | 45 g |
Recipe Instructions
- Preheat and Prepare
- Preheat your oven to 325°F (160°C). Place 6 ramekins in a large, deep baking dish.
- Make the Custard Base
- In a medium saucepan, combine heavy cream, whole milk, cinnamon, ginger, and nutmeg. Heat on medium until just simmering. Remove from heat and let the spices infuse for 10 minutes.
- Whisk the Yolks and Sugar
- In a separate bowl, whisk together the egg yolks, granulated sugar, and dark brown sugar until pale and creamy. Gradually whisk in the warm cream mixture, a little at a time, to temper the eggs.
- Bake the Custards
- Strain the mixture through a fine-mesh sieve into a jug. Divide evenly among the ramekins. Pour boiling water into the baking dish, halfway up the sides of the ramekins. Bake for 40-45 minutes, or until the custards are just set but still slightly jiggly in the center.
- Chill the Custards
- Remove the ramekins from the water bath and let cool to room temperature. Refrigerate for at least 4 hours or overnight.
- Caramelize the Tops
- Before serving, sprinkle ½ tbsp of granulated sugar evenly over each custard. Use a kitchen torch to caramelize the sugar until golden and crisp. Let sit for 2-3 minutes to cool slightly.
Kitchen Accessories Needed
- Ramekins (6)
- Medium Saucepan
- Whisk
- Fine-Mesh Sieve
- Deep Baking Dish
- Kitchen Torch
Nutritional Information (Per Serving)
- Calories: 320
- Protein: 5 g
- Fat: 26 g
- Carbohydrates: 21 g
- Fiber: 0 g
- Sugar: 20 g
- Sodium: 50 mg
Servings
- Serves 6
Origin of the Dish
Crème Brûlée, a French classic, originated as a sophisticated dessert featuring creamy custard and a caramelized sugar topping. This gingerbread twist brings in warm, festive spices reminiscent of holiday traditions in Europe and North America.
Frequently Asked Questions
- Can I make this dessert ahead of time?
Yes! Prepare and refrigerate the custards a day in advance. Caramelize the sugar just before serving. - What can I use if I don’t have a kitchen torch?
You can place the ramekins under a broiler for 1-2 minutes, keeping a close eye to avoid burning. - Can I substitute the heavy cream with a non-dairy alternative?
While heavy cream is recommended for the best texture, you can use coconut cream for a dairy-free version. - How do I avoid curdling the custard?
Gradually add the warm cream to the egg mixture while constantly whisking to temper the eggs. - Can I add extra spices to the recipe?
Absolutely! You can customize the spice blend to suit your taste. - What should I do if my sugar topping doesn’t caramelize evenly?
Hold the kitchen torch closer to the sugar and move it in a circular motion for even caramelization.
Gingerbread Crème Brûlée is the ultimate holiday dessert to impress your guests or treat yourself! Its combination of creamy custard and festive spices is irresistible. Ready to whip up this delightful recipe? Check out our kitchen torch for the perfect caramelized topping. 🎄
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